Caramel Apple Jack Treats


This inspiration behind this treat came from brainstorming on a long car ride. Brian and I were going back and forth trying to think of interesting combinations for sweet treats. I have to say Brian is the mastermind behind most of my baking or attempted treats on Dishitgirl. Before the leaves even turn colors people are ordering pumpkin spice coffees and looking for an opportunity to wear boots! So this weekend we gave in and decided to combine the idea of a rice krispie treat and a caramel apple. Thus the Apple Jack marshmallow treat covered in caramel was born with a couple of special helpers.

Caramel Apple Jack Treats


  • 10 oz miniature marshmallows, one bag

  • 6 c apple jacks cereal

  • 6 Tbsp unsalted butter, divided

  • 11 oz caramels (small bag), unwrapped

  • 1/2 Tbsp cinnamon

  • 1/3 c apple cider

  • skewers for dipping


apple jack treats

  1. In a large saucepan melt 3 tablespoons of butter. Once the butter is melted add in the cinnamon and marshmallows little by little. Stir until completely melted and then remove from heat.

  2. Take apple jacks and place them in a ziploc bag. You may have to do this a couple of times as all 6 cups may not fit in at once. With the ziploc bag closed, press down with palm of your hand breaking up the cereal. Don't crush them to point they are dust, just to break them up.

  3. Add the crushed apple jacks to the marshmallow mixture. Stir until well coated.

  4. Line a cookie sheet with wax or parchment paper.

  5. After the marshmallow mixture has cooled, divide the mixture into portions. Wet your hands and roll them into balls about an inch or 1 1/2 in diameter. *some people say butter your hands but I found just wetting my hands worked just as well.

  6. Put the cook sheet with the apple jack treats into the fridge for up to 30 minutes while you prepare the caramel sauce.


  1. In a saucepan melt 3 tablespoons of butter with the unwrapped caramel pieces. Start with a med/low heat.

  2. Stir periodically to mix the butter and melting caramel together. Then add the apple cider, continue stirring to incorporate. The whole process takes about 10 minutes.

  3. Remove the cookie sheet from the fridge and place it next to the stove. Take the skewer and push it through the middle of the ball.

  4. Dip the ball into the caramel making sure to coat the whole ball. Then let the excess drip over the saucepan. Lay it on the parchment paper, let it cool. After it has cooled you will be able to remove the skewer.